Vintage Newfoundland by the case by Rondi Adamson. National Post. Wednesday, October 13, 1999.

“. . . While berry wines in general have been considered the drink of college students, hillbillies and the generally unsophisticated, “they have gained a good deal of respect in the last 15 years,” says Irvin Wolkoff, international wine judge and wine columnist for The Medical Post. “Wine is simply a beverage that is made by fermenting fruit that contains sugar. There’s no reason that fruit has to be a grape.”

Wolkoff, who is also a doctor, is quick to point out the particular health benefits of partridgeberry wine. “Red-skinned berries are very high in anti-oxidants and vitamin C.” But how does said wine go with dinner? “As a partridgeberry wine would tend to be dry, fresh and acidic, says Wolkoff, it would make a beautiful accompaniment to fish or lighter meats.”

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